"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Curry Vegetable Chowder Recipe

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This recipe for Creamy Curry Vegetable Chowder, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terresa Tew
Added: Thursday, September 28, 2006


4 c. fresh cauliflower, chopped
2 c. fresh broccoli, chopped
1 c. carrots, thinly sliced
1 c. chicken broth
In a large saucepan combine. Bring to a boil, cover and
simmer for 6-8 minutes.

1 can cream of chicken soup
1 c. evaporated milk
1 tsp. curry
tsp. salt

Cover and simmer 7 minutes to blend flavors.

Personal Notes:
Personal Notes:
Even though it's made with curry, the milk product
makes it a non-spicy soup. And, if in a hurry, you may
substitute the fresh vegetables for 7 cups of frozen
vegetable medly.




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